Sriracha-Infused Chicken Soup

01

Step 1

Start by heating your oven to 500°F (260°C) and lining a baking sheet with foil. Toss the tomatoes on the sheet and roast them until they’re nice and soft, about 25 minutes. Once they’re cool enough to handle, peel off the skins.

02

Step 2

Next, spread the chopped carrots out on the same baking sheet, sprinkle with a little cinnamon and salt, and roast them until tender, which should take another 25 minutes.

03

Step 3

While the veggies are roasting, warm a large skillet over medium-high heat. Add the onion slices, garlic cloves, and jalapeño, and cook them until they start to char a bit—around 5 to 7 minutes.

04

Step 4

Put the peeled tomatoes in a blender along with the charred onion, garlic, jalapeño, Sriracha, and 1 ½ teaspoons of cinnamon. Blend everything until completely smooth.

05

Step 5

Heat some vegetable oil in a big pot over medium-high heat. Pour in the tomato mixture and cook it, stirring often, until it thickens, about 5 minutes. Then add water and chicken bouillon, bring it to a simmer, lower the heat, and let it cook gently for around 15 minutes until the liquid reduces a bit.

06

Step 6

Stir in the chicken and black beans, bring the soup back to a simmer, and cook until the beans are tender, about 15 minutes. Finally, add the roasted carrots just to warm them through, for a couple of minutes. Taste and season with salt and pepper before serving.